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Pork Tenderloin - Chandra E. - LEU

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Why I Love This Recipe

I love cooking different cuts of pork to see how it turns out. This one was a hit with my family.

Ingredients You'll Need

2 pork tenderloins
Thyme seasoning
Rosemary seasoning
Garlic powder
Onion powder
Canola oil
Frying Pan
Roasting pan (or pan with lid)
Butcher’s twine – (if you don’t have you can use unscented dental floss)


Bring meat up to room temperature
(leave out 45 minutes before cooking).

Preheat oven to 350 degrees.

Cut butcher twine into 8 inch strips (you are going to need at least 5 strips for each pork tenderloin).

Tie meat with strips cutting off the access ends of twine.

Season tenderloins with desire with thyme, rosemary, garlic powder, onion powder, salt and pepper.

Heat frying pan over medium heat on stovetop.

Lightly coat the heated frying pan with canola oil.

Brown the tenderloins on each sides (3 minutes per side) to lock the juices and flavors in. (we are not cooking the meat through)

Place meat in roasting pan and cook covered in oven for 15 minutes. Meat should have an internal temperature of 140-145 degrees (use meat thermometer) to prevent dryness or over cooking.

Take out of oven and let rest for 10-15 minutes.

Cut into medallions and serve with your favorite veggies and rice.

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